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–+ servings

Shrimp with Cocktail Sauce

A holiday gathering staple, plump sweet shrimp, spicy sauce
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Global
Calories: 72
Ingredients Method Nutrition Notes

Ingredients
  

Court Bouillon
  • 10 cups Cold water
  • 2 ea Carrots Peeled and quartered
  • 2 ribs Celery Washed, Quartered
  • 1 ea Onion Peeled, Quartered
  • 1 ea lemnon Washed, quartered
  • 1 bunch parsley Washed, use the stems for this
  • 5 sprigs Thyme Fresh
  • 2 ea Bay Leaves
Shrimp
  • 2 lb Shrimp 16-20 Size (Extra Jumbo)
  • 1 ea Lemon Wedged
  • Parsley Leaves from above as a garnish
Cocktail Sauce
  • 1 cup Ketchup Or Sweet Chili Sauce
  • 1 ea Lemon Zest, grated
  • 3 tbsp Horseradish See Notes
  • 2 tsp Hot Sauce To Taste
  • 2 tbsp Vodka Optional
  • 2 tbsp Worcestershire Sauce
  • 1/4 tsp Celery Salt

Method
 

Shrimp
  1. Prepare an ice bath for the shimp
  2. In a large pot over high heat, bring the water to a boil
  3. Add carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves
  4. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
  5. Drop the shrimp into the liquid and turn off the heat
  6. Cook the shrimp, occasionally stirring until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp and 3 minutes for large ones (see the post notes).
  7. Drain and cool to add to the ice bath
  8. Cool shrimp, ~ 3 minutes
  9. Refrigerate until ready to serve
Sauce
  1. Combine the all in a small bowl.
  2. Add additional hot sauce or horseradish to taste
  3. Mix well
  4. Taste, season, balance flavor
  5. Refrigerate until ready to serve

Nutrition

Calories: 72kcalCarbohydrates: 19gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 632mgPotassium: 319mgFiber: 1gSugar: 13gVitamin A: 1747IUVitamin C: 26mgCalcium: 44mgIron: 1mg

Notes

Use the chunky prepared horseradish sauce, and do not use the creamy sauce.
In a pinch, one can add 2 tbsp of this sauce to 2 jiggers of ice-cold vodka, shake with ice, and have a passable bloody mary.
 

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